Risotto With Rock Shrimp And Baby Spinach

1. 1

   Melt 2 tablespoons of butter in a heavy stock pot of medium depth. In a separate pot heat the chicken broth until hot, and keep on a low flame for remainder of cooking time. Add the arborio rice to the melted butter and stir for two minutes. Add the white wine and stir until liquid is absorbed fully. Add one cup of hot chicken broth and stir, constantly, until liquid is almost fully absorbed. Repeat this process until you have added six cups of broth. In the meantime, bring a medium sized pot of water to a boil and cook the shrimp for two to three minutes, or until just slightly pink. Drain and set shrimp aside. When the six cups of broth have been added, toss in the shrimp, spinach and a seventh cup of broth. Stir until the broth is 3/4 of the way absorbed. The risotto should be thick with a slightly soupy base. Remove from heat. Spoon into shallow bowls and sprinkle with three to four teaspoons of the grated cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.